Chili-Style Chuck Roast

• 3 to 4 lb. beef chuck roast
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/3 c. Crisco
• 2 Tbsp. firmly packed brown sugar
• 1 1/2 tsp. dry mustard
• 1 tsp. chili powder
• 1 (15 1/2 oz.) can chili-style beans in chili gravy
• 3/4 c. chopped onion
• 1/2 c. water
• 1 Tbsp. flour
• 1 tsp. paprika

1. Preheat oven to 350u0b0.
2. Season meat with the salt and pepper. In Dutch oven, brown meat on all sides in hot Crisco.
3. Combine the sugar, mustard, paprika and chili powder.
4. Rub over surface of meat.
5. Combine the beans in gravy, onion and the 1/2 cup water. Pour mixture directly onto, not around, the meat.
6. Cover; roast at 350u0b0 for 2 to 2 1/2 hours or until meat is tender.
7. Remove roast and beans to warm platter.
8. Skim off excess fat.
9. Add enough water to pan drippings to make 1 cup liquid.
10. Blend 2 tablespoons cold water with the flour.
11. Add to pan juices; cook and stir until thickened and bubbly.
12. Serve gravy with meat.
13. Makes 6 to 8 servings.

beef chuck roast, salt, pepper, crisco, brown sugar, dry mustard, chili powder, beans, onion, water, flour, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=682497 (may not work)